CN104068346B - 一种低能量爆米花 - Google Patents
一种低能量爆米花 Download PDFInfo
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- CN104068346B CN104068346B CN201410321159.3A CN201410321159A CN104068346B CN 104068346 B CN104068346 B CN 104068346B CN 201410321159 A CN201410321159 A CN 201410321159A CN 104068346 B CN104068346 B CN 104068346B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及一种低能量爆米花,其包含55%~80%爆裂玉米、5%~15% Salatrim、5%~15%长柄扁桃油、0.01%~20%麦芽糖醇、0.01%~20%赤藓糖醇、0.01%~20%功能性低聚糖、0.01%~5%高倍甜味剂和/或适量食品添加剂。本发明利用麦芽糖醇、赤藓糖醇、高倍甜味剂和功能性低聚糖复配加入爆米花中,既满足了口味又不引起血糖变化;并且将长柄扁桃油和Salatrim复配使用,替代原料中的油/脂组分,保证了爆米花的口感,且由于Salatrim的热量仅为传统脂肪的一半,而麦芽糖醇、赤藓糖醇热量均为蔗糖的1/10,高倍甜味剂和功能性低聚糖均不被人体消化吸收,因此具有低能量、调节血脂、增加饱腹感的特点。
Description
技术领域
本发明涉及一种低能量爆米花,属于应用食品技术领域。
背景技术
中国专利CN101637239A公开了一种功能性无糖微波爆米花,由爆裂玉米粒、油/脂组分、糖醇、聚葡萄糖、低聚异麦芽糖、三氯蔗糖和水混合而成,其中使用多种甜味剂复配来降低油脂使用量,并使用了黄油、奶油、牛油和油溶性香精中的一种或几种油/脂组分。尽管黄油、奶油、牛油等油/脂组分可以增强爆米花的香气,但其作为动物性脂肪,均含有较高的饱和脂肪酸,易引起血脂、胆固醇的升高。此外,脂肪所含能量较高,长期食用易造成机体负担,进而导致肥胖。
发明内容
本发明提供一种低能量爆米花。
本发明旨在利用麦芽糖醇、赤藓糖醇、高倍甜味剂和功能性低聚糖复配加入爆米花中,既满足了口味又不引起血糖变化;并且将长柄扁桃油和Salatrim复配使用,替代原料中的油/脂组分,保证了爆米花的口感,且由于Salatrim的热量仅为传统脂肪的一半,约为20.93kJ/g,因此具有低能量的特点。
所述低能量爆米花,包含55%~80%爆裂玉米、5%~15%Salatrim、5%~15%长柄扁桃油、0.01%~20%麦芽糖醇、0.01%~20%赤藓糖醇、0.01%~20%功能性低聚糖、0.01%~5%高倍甜味剂和/或适量食品添加剂。
所述%为重量百分比。
所述功能性低聚糖包括但不限于低聚木糖、低聚果糖、低聚半乳糖、低聚异麦芽糖、菊粉中一种或几种,其中低聚果糖和菊粉不同时应用。
所述高倍甜味剂包括但不限于糖精钠、甜蜜素、AK糖、阿斯巴甜、三氯蔗糖、阿力甜、纽甜、甘草甜素、甜菊糖、罗汉果甜苷和索马甜等一种或多种。
本发明可根据实际需要加入适量食品添加剂,食品添加剂包括可食用的香精香料。
所述爆米花食用前可用微波加热制备,微波功率为700~800W,加热时间2~4min。
所述低能量爆米花制备工艺包括,将长柄扁桃油和Salatrim混合并在70~75℃水浴中加热5~8min,保持70~75℃加入麦芽糖醇、赤藓糖醇、功能性低聚糖和高倍甜味剂,混合均匀,去除杂质,直至得到黄色透明乳状液;将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却,得固态爆裂玉米混合物,和/或按需要加入适量食品添加剂。可将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。食用前可将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率700W~800W,时间2min~4min。微波加热前将袋中的固态爆裂玉米混合物轻轻揉搓,使得微波时受热更均匀。
用加热后的长柄扁桃油和Salatrim融化甜味剂,不但可以缩短融化时间,而且获得的油糖混合物状态稳定,不易分层。以往工艺中会额外加入水来融化甜味剂,但油水易分离,导致油糖混合物分层,影响最终产品口感。
爆裂型玉米是玉米的一种,果穗与籽粒均较小,籽粒顶端为尖形或半圆形,胚乳为角质,质地坚硬透明,当温度较高时有较大的爆裂性,用它加工的玉米花大于硬粒型玉米花。因此,本发明选用爆裂玉米作为原料。并且由于使用完整玉米粒作为原料,最终成品爆米花属于全谷物食品,而全谷物食品的开发利用是我国营养学界当前的重点工作。
糖的介电常数比水大,可使爆裂玉米在微波电场中快速升温,随着糖含量增加,这种加强作用呈逐渐增强趋势。因此,适量加糖可以改善爆米花的适口性,并明显增加酥脆性。糖对爆裂玉米也有不利影响:糖在高温下会发生美拉德反应,使玉米花发生焦糊;糖的融化效果差,易结晶析出,从而使玉米籽粒膨化率下降。糖醇和功能性低聚糖对酸、热有较高的稳定性,不容易发生美拉德反应,还具有低甜、无致龋性、吸湿性、对血糖影响小等特点,并兼具润肠通便等生理活性。搭配高倍甜味剂使用,可以减少甜味剂的添加总量,延长甜味保留时间,并进一步降低摄入热量,使食用者既能获得良好的口味又不会由于甜味剂引起血糖波动。
麦芽糖醇是由淀粉水解、氢化、精制而得的一种双糖醇,它的甜度相当于蔗糖的90%,且甜味温和,没有后味,口感极好。热值为蔗糖的十分之一,是一种低热量的功能性甜味剂。麦芽糖醇吸湿性好,不易结晶,易溶解于水中,且不会被口腔内微生物利用,可以预防龋齿。麦芽糖醇还具有乳化稳定性,可用作脂肪替代品,进而生产低能量食品,食用后口感接近脂肪。赤藓糖醇与蔗糖的甜味特性十分接近,爽净且无后苦味,相对甜味0.65。赤藓糖醇在热、酸、碱条件下稳定,在160℃高温条件下不会出现分解及热变色。赤藓糖醇吸湿性低,溶解热大,食用时具有口感清凉的特点。赤藓糖醇热量值仅为蔗糖的10%左右,且不被口腔中变形链球菌利用,具有抗龋齿性。
使用油脂,能赋予爆米花良好的润滑性和诱人香味,改善口感。油脂受热后像无数个小热源来加热玉米粒,从而加快提高碳水化合物和蛋白质等物质的温度,加速淀粉物化和食品结构的形成。因此,添加油脂可以提高爆米花的膨化率。但过去使用的油脂多为氢化油,会对人体健康产生负面影响。
长柄扁桃油是以长柄扁桃种仁为原料,经过炒制、冷榨的压榨方式,过滤精制而成,于2013年底***批准作为新食品原料。使用范围不包括婴幼儿食品,其余食品中使用量没有限制。用气相色谱-质谱联用仪对其脂肪酸组分进行分析,研究结果发现长柄扁桃油含有7种脂肪酸,其中不饱和脂肪酸含量高达98.1%,与公认的健康油脂橄榄油没有明显差别。不饱和脂肪酸在人体内容易消化,不但不会提高体内脂肪含量,反而有助于降低体内脂肪含量。不饱和脂肪酸还可以降低血脂、血浆纤维蛋白质的含量及血液黏度,从而改变血液流动性,防止血小板聚集和血栓形成,改善血液微循环。此外,由于长柄扁桃油中单不饱和脂肪酸算总量达到68.1%,氧化稳定性较好,高温时化学结构仍能保持稳定。
Salatrim是由英文“ShortandLongAcylTriglycerideMolecule”一词中各单词的词首字母缩合而成,是一类结构重组三甘油酯的通称。这类独特的三甘油酯分子中至少包含一个低热量短链脂肪酸和一个不被吸收长链脂肪酸。短链脂肪酸的发热量小,长链脂肪酸在肠中溶解性差,不易吸收利用,所以Salatrim的热量仅有20.93kJ/g,仅为天然油脂的一半。并且由于Salatrim是以大豆油、菜籽油等天然油脂为原料制成,安全性好,被FDA批准为GRAS食品。口感和物理性质与天然油脂相同。由于短链的脂肪酸在高温下会发生水解,所以将高温下稳定性好的长柄扁桃油和Salatrim混合使用,既降低了油脂的热量,又能保持其高温稳定性。
本发明的爆米花呈乳白色至浅黄色,滋味甜而不腻,略带清凉感,爆花率和膨化率好,无致龋性,表面不易焦化,对餐后血糖和胰岛素水平无明显影响,并具有低能量、调节血脂的特点。此外,由于Salatrim和糖醇、功能性低聚糖、高倍甜味剂等均具有不易消化吸收的特点,故而可以减缓胃排空速度,食用后可增加饱腹感。
附图说明
图1为本发明低能量爆米花制备工艺流程图。
具体实施方式
实施例1
一种低能量爆米花,其组分及重量含量是:60%爆裂玉米粒,7%Salatrim,5%长柄扁桃油,10%麦芽糖醇,4.8%赤藓糖醇,8%低聚木糖,5%菊粉,0.2%索马甜。(指重量百分比,下同)
将长柄扁桃油和Salatrim在70℃水浴中加热至液状,保持70℃同时加入麦芽糖醇、赤藓糖醇、低聚木糖、菊粉和索马甜,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率700W,时间3min。
实施例2
一种低能量爆米花,含有70%爆裂玉米粒,10%Salatrim,4%长柄扁桃油,5%麦芽糖醇,5%赤藓糖醇,3.9%低聚果糖,2%低聚半乳糖,0.1%罗汉果甜苷。
将长柄扁桃油和Salatrim在73℃水浴中加热至液状,保持73℃同时加入麦芽糖醇、赤藓糖醇、低聚果糖、低聚半乳糖和罗汉果甜苷,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率800W,时间2.5min。
实施例3
一种低能量爆米花,其组分及重量含量是:80%爆裂玉米粒,6%Salatrim,6%长柄扁桃油,3%麦芽糖醇,3%赤藓糖醇,1.2%低聚木糖,0.3%三氯蔗糖,0.5%巧克力粉末香精。
将长柄扁桃油和Salatrim在72℃水浴中加热至液状,保持72℃同时加入麦芽糖醇、赤藓糖醇、低聚木糖和三氯蔗糖,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,将爆裂玉米混合物置于微波专用袋中,在表面撒上巧克力粉末香精,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率800W,时间3.5min。
实施例4
一种低能量爆米花,其组分及重量含量是:55%爆裂玉米粒,15%Salatrim,7%长柄扁桃油,5%麦芽糖醇,5%赤藓糖醇,4.9%低聚木糖,8%低聚异麦芽糖、0.1%甜菊糖。
将长柄扁桃油和Salatrim在71℃水浴中加热至液状,保持71℃同时加入麦芽糖醇、赤藓糖醇、低聚木糖、低聚异麦芽糖和甜菊糖,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率700W,时间3min。
实施例5
一种低能量爆米花,其组分及重量含量是:75%爆裂玉米粒,8%Salatrim,7%长柄扁桃油,5%麦芽糖醇,3%赤藓糖醇,1.7%低聚果糖,0.15%纽甜,0.15%奶油粉末香精。
将长柄扁桃油和Salatrim在75℃水浴中加热至液状,保持75℃同时加入麦芽糖醇、赤藓糖醇、低聚果糖和纽甜,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,在表面撒上奶油粉末香精,将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率800W,时间2min。
实施例6
一种低能量爆米花,其组分及重量含量是:65%爆裂玉米粒,15%Salatrim,10%长柄扁桃油,5%麦芽糖醇,2%赤藓糖醇,2.8%低聚半乳糖,0.1%阿斯巴甜,0.1%焦糖液体香精。
将长柄扁桃油和Salatrim在74℃水浴中加热至液状,保持74℃同时加入麦芽糖醇、赤藓糖醇、低聚半乳糖、阿斯巴甜和焦糖液体香精,混合均匀,去除杂质,直至得到黄色透明乳状液。将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却。待乳状液转变成固态时,将爆裂玉米混合物置于微波专用袋中,尽量铺平并封口密封。将装有爆裂玉米混合物的微波炉专用袋放入微波炉中,微波功率750W,时间2min。
实施例7
测量本发明实施例1~实施例3的爆米花的能量及饱腹感,并以市售微波爆米花作为对照。受试对象选择标准与排除标准遵照《保健食品检验与评价技术规范-2003》进行。选择12名健康成年人,男性6名,女性6名,年龄20~25岁,排除消化***、内分泌***疾病和碳水化合物不耐受症等及相关家族史。将志愿者随机分为3组,每组4人,分四次摄入4种微波爆米花,每次100g,摄入的顺序随机分配。实验进程如下表所示:
爆米花食物饱腹感实验进程
每次实验要求受试者前一晚6点统一摄入相同食物,当天早晨空腹摄入爆米花,15min内吃完,记录志愿者进食所用时间,并对样品进行喜好性评价(以10分为满分)。记录进食开始后0、15、30、60、90、120、150、180min的饱腹感。计算饱腹感曲线下面积和,并计算饱腹感指数。
爆米花营养成分(每100g)
种类 | 能量/kJ | 蛋白质/g | 脂肪/g | 碳水化合物/g | 钠/g |
市售 | 1965 | 8.8 | 18.5 | 64.3 | 0 |
实施例1 | 1487 | 5.2 | 14.3 | 71.8 | 0 |
实施例2 | 1564 | 6.1 | 16.7 | 67.1 | 0 |
实施例3 | 1673 | 7.0 | 15.0 | 66.4 | 0 |
对试验爆米花的检测显示,本发明实施例1~实施例3爆米花的能量均低于市售爆米花,其中能量最低的实施例1爆米花仅为市售爆米花的75%,并且脂肪含量也均低于市售爆米花。而实施例1~实施例3爆米花配方成分和各配料含量均有差异,爆裂玉米含量从60%到80%,范围较大,由此可说明本发明的爆米花具有低能量的特点。
不同爆米花的进食速度和喜好度
项目 | 市售 | 实施例1 | 实施例2 | 实施例3 |
进食时间/min | 5.7±1.5 | 6.4±1.3 | 4.9±2.8 | 6.1±1.7 |
进食速度/(g/min) | 16.5±2.1 | 15.6±1.8 | 19.8±2.3 | 16.9±1.5 |
口味喜好评分 | 7.4±0.9 | 7.1±1.2 | 8.2±0.7 | 7.6±1.0 |
结果显示,市售爆米花和实施例2爆米花的进食速度较快,特别是实施例2爆米花的进食速度明显高于其余样品,剩余3种爆米花差别不大。从口味喜好评分结果来看,实施例1评分最低,实施例2评分最高,其次是实施例3,市售爆米花仅排在第三位。说明本发明的爆米花口感、滋味接受度好,可以满足消费者的口味需求。
不同爆米花引起的饱腹感曲线下面积和饱腹感指数
注:将市售爆米花的饱腹感指数设为100。
结果显示,在各个时间点,本发明的实施例1~实施例3爆米花的饱腹感曲线下面积和饱腹感指数均高于市售爆米花。并且随着时间延长,不同样品的饱腹感指数均在增大。实施例1~实施例3爆米花相互间的饱腹感面积和指数没有明显差异。综上所述,本发明的爆米花具有低能量、增加饱腹感的特点,并且口味认可度好。
Claims (4)
1.一种低能量爆米花,其特征在于,具有无糖、低能量、调节血脂、增加饱腹感的特点,包含55%~80%爆裂玉米、5%~15%Salatrim、5%~15%长柄扁桃油、0.01%~20%麦芽糖醇、0.01%~20%赤藓糖醇、0.01%~20%功能性低聚糖、0.01%~5%高倍甜味剂,和/或适量食品添加剂;
所述低能量爆米花的制备工艺,包括将长柄扁桃油和Salatrim混合并在70~75℃水浴中加热5~8min,保持70~75℃同时加入麦芽糖醇、赤藓糖醇、功能性低聚糖和高倍甜味剂,混合均匀,去除杂质,直至得到黄色透明乳状液;将爆裂玉米加入乳状液中混合搅拌均匀,取出冷却,得固态爆裂玉米混合物,和/或按需要加入适量食品添加剂。
2.根据权利要求1所述低能量爆米花,其特征在于,所述功能性低聚糖包括但不限于低聚木糖、低聚果糖、低聚半乳糖、低聚异麦芽糖、菊粉中一种或几种,其中低聚果糖和菊粉不同时应用。
3.根据权利要求1所述低能量爆米花,其特征在于,所述食品添加剂包括可食用的香精香料。
4.根据权利要求1所述低能量爆米花,其特征在于,所述爆米花食用前用微波加热制备,微波功率为700~800W,加热时间2~4min。
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